Preheat oven to 400°. On a large sheet pan (or 2 standard-size pans), arrange green beans and broccoli in a single layer. Mist tops liberally with olive oil spray and sprinkle with ½ teaspoon salt and 1 teaspoon ground cumin. Roast in oven for about 20 minutes, or until veggies become nicely charred.

While veggies are roasting in the oven, prepare marinade for shrimp: combine olive oil, lime juice, cumin, garlic powder, ½ teaspoon kosher salt, and ground black pepper (or red pepper flakes), to taste in a large mixing bowl. Add shrimp and let marinade for about 15 minutes.

When veggies reach 20-minute mark in oven, remove sheet pan(s) and using a spatula, push the broccoli and green beans to the outer portion, creating an empty area in the middle for the shrimp. Place shrimp in center of pan and return to oven (together with veggies) to roast for another 10 minutes or until shrimp turn pink (larger prawns will take about 12 minutes).

Transfer veggies and shrimp to a serving plate and garnish with cilantro or parsley before serving.

Looking for more shrimp suppers? Try my tasty Coconut Shrimp and One-Skillet Lime Cilantro Shrimp.

Nutrition analysis courtesy of Genesis® R&D